Cool Iced Coffee

Iced Coffee

Wow! The temperatures are soaring so it must be summer. Those nice hot cups of coffee that we were enjoying fully only a few months ago now just look, well, HOT, like the weather. Hot drinks certainly lose their appeal when the mercury climbs, but the taste of coffee never loses its appeal, so the answer is obvious. Serve iced coffee! Now, there is a great idea.

Coffee is taste that is great only at extremes. Hot coffee is wonderful, and iced coffee is just as wonderful. Anything in between those temperature extremes is just awful and totally unacceptable. Luke warm coffee, tepid coffee, slightly cool coffee — they all taste bad. There may be a scientific explanation, but I have no idea what that explanation might be. All I know is that hot coffee is good, and iced coffee is good.

Now, you can’t keep hot coffee hot for a long period of time. It tends to gain strength by the minute. But you can keep cold coffee cold for as long as you want. When you make a pot of coffee, immediately pour it into a container that can be refrigerated. Here is where you stir in any flavored coffee syrups, because they will dissolve well in the hot coffee. Then when the coffee cools, refrigerate it and you are all set.

To prevent a tall cold glass of iced coffee from being weakened by melting ice, you can also freeze some coffee in your ice cube trays and use them rather than regular ice cubes.

Iced Coffee Recipes
There are some ways to really jazz up the iced coffee that you serve your guests. Many of the iced coffee recipes will call for the use of whipped cream, and you can also try recipes for flavored whipped cream that will make your iced coffee drinks really spectacular.

Iced Coffee Recipes

Creamy Iced CoffeeIced Cafe Au LaitIced Cinnamon CoffeeOriginal Iced CoffeeIced Mocha CappuccinoIced Mochacchino
1 c Chilled brewed coffee, made double-strength
2 tb Confectioners’ sugar (rounded tablespoons)
3 c Chopped ice

How To:
Combine the coffee, sugar, and ice, and blend until creamy.

2 1/4 c Cold freshly brewed coffee
2 c Milk
2 c Crushed ice
Sugar (opt)

How To:
Blend ingredients.
Add sugar and continue blending until frothy.
Pour over ice.

4 c Strong coffee, use 2 to 4 teaspoons instant to 1 c Boiling water
1 3″ stick cinnamon, broken in pieces
1/2 c Heavy cream
Coffee syrup

How To:
Pour hot coffee over cinnamon pieces; cover and let stand about 1 hour.
Remove cinnamon and stir in cream. Chill thoroughly.
To serve, pour into ice-filled glasses.
Stir in desired amount of Coffee Syrup.
If desired, top with sweetened whipped cream and sprinkle with ground cinnamon.
Use cinnamon sticks and stirrers.

1/4 c Coffee; instant, regular or decaffeinated
1/4 c Sugar or low calorie sweetener
1 l Milk; cold

How To:
Dissolve instant coffee and sugar in hot water.
Stir in 1 litre of cold milk and add ice.
For mocha flavour, use chocolate milk and reduce the sugar to taste.
For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water.
Add 1 cup of cold milk and stir.

1 tb Chocolate syrup
1 c Hot double espresso or very strong coffee
1/4 c Half-and-half
4 Ice cubes

How To:
Stir the chocolate syrup into the hot coffee until melted.
In a blender, combine the coffee with the half-and-half and the ice cubes.
Blend at high speed for 2 to 3 minutes.
Serve immediately in a tall, cold glass.
This recipe yields 1 serving.

1/2 c Brewed espresso, chilled
6 tb Chocolate syrup
1 tb Sugar
1/2 c Milk
1 c Vanilla ice cream or frozen yogurt
1/4 c Heavy cream, softly whipped
Cinnamon, chocolate curls or cocoa powder for garnish

How To:
Place the espresso, chocolate syrup, sugar and milk in a blender, and blend to combine.
Add the ice cream or yogurt, and blend until smooth.
Pour mixture into two chilled glasses, and top each with whipped cream and chocolate curls or a dusting of the cinnamon or cocoa.